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Hawaiian Macaroni Salad


    • 1 lb elbow macaroni
    • 1/2 cup cider vinegar
    • 2 cups whole milk
    • 2 cups mayonnaise
    • 1 tablespoon brown sugar
    • 4 green onion, thinly sliced – green and white parts
    • 2 carrots, peeled and grated
    • 2 stalks celery, finely chopped
    • 1/2 tsp salt
    • pepper to taste


    1. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in vinegar and allow to cool for at least 10 minutes.
    2. In another bowl, whisk together the milk, mayo, and brown sugar. Pour over pasta and mix together until pasta is well coated.
    3. Add in the remaining ingredients and mix until combined. Cover and refrigerate for at least one hour. I think overnight is best.
    • Category: Salad
    • Cuisine: Hawaiian
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